Curried (Chicken and) Butternut Squash with Wild Rice Soup

1 cup uncooked wild rice blend (Lundberg makes a good one)

2 boneless chicken breasts* (@ 1/2-3/4 lb). cubed or sliced thinly

5 cups chicken broth (or "no chicken" veggie broth*)

2-3 lbs seeded, peeled, and cubed butternut squash (@ 3-4 cups)

1 large tart and crisp apple, peeled and cored (Empire/Granny Smith)

1 large onion, chopped

1-2 tbsp. olive oil

1 clove garlic finely chopped

2 tsp. curry powder (more or less to taste)

1/2 tsp. salt

1/2 tsp. ground black pepper

Cook the wild rice blend in a covered saucepan (or rice cooker) with 1-3/4 cups of the chicken broth for @ 45 mins. Add more water at the end if rice is still crunchy. 

In a soup pot or Dutch oven, saute the chicken in garlic and olive oil until cooked, remove and set aside. For veggie version, skip this step and just saute the onion and garlic in the oil.

Saute the onion in olive oil until translucent.

Add the butternut squash, apple, and remaining chicken broth. Add curry powder and pepper. Cover and cook until the squash is tender.

Mash (with a potato masher) or puree the mixture with an immersion blender. If you like a chunky soup, remove and reserve some of the squash mixture before mashing.

Mix rice, chicken, and any reserved squash mixture back into the pureed soup. Add salt to taste and more curry (if you used less and want more zing). If mixture seems too thick, add a little water. Simmer gently for about 10-20 mins or until heated through.

*For a veggie version use "no chicken" broth and omit the chicken.

Ratatouille Soup (with ground beef)

Here's a super easy, thick and hearty soup... prepare yourself for rave reviews! Note: this is different from the Slow Cooker Ratatouille posted in Oct. 2010

1 medium eggplant, cubed (leave the skin on)
1 large sweet onion, chopped
1 large green pepper, chopped
3 small or 2 medium zucchini, sliced @ 1/4" thick
1 lb.ground beef
1 jar (25oz) spaghetti sauce (I used organic garlic sauce)
4 cups vegetable stock or beef broth
1 tbsp. dried basil
1 cup gluten free pasta (I used Quinoa shells)
Parmesan cheese

In a heavy stockpot or dutch oven, brown the ground beef and drain the fat. Add the chopped onion and green pepper and stir until softened. Stir in the eggplant, zucchini, stock, basil, and sauce. Bring to a boil, reduce the heat and simmer for about 20 minutes. Add the pasta and cook until tender - about 10 more minutes.Serve topped with Parmesan cheese.

Holiday Jarlsberg Cheese Dip

My daughter Carolyn loves cheese. Betsy brought home a dip made with finely shredded Jarlsberg cheese which Carolyn loved. Though the container had the ingredients it did not contain measurements. With a little experimenting the following recipe is what I came up with. It does not include any of the preservatives listed on the container.
This recipe can be easily multiplied.

4 Ounces Finely shredded Jarlsberg cheese
1 tbsp mayonaise
1 tsp finely minced red onion (for color. You can use any kind of onions)

Optional: 1/4 tsp garlic powder; 1/4 tsp lemon juice (adds tartness)

Mix ingredients in a bowl. Dip should be a little loose, not firm. Add mayo in small amounts if needed. Chill for several hours to meld flavors.

You can dip with any GF crackers. Blue Diamond (available at Zagara's) makes a nice line of crackers using a variety of nut flours called "Nut-Thins."
I happen to like using Townhouse crackers to dip but Carloyn uses Snyder's GF pretzel sticks.

Happy Holidays

Gluten Free Pizza with Sausage Crust

This was shared by a friend and I don't know the original source. It's pretty flexible, so make it your own. I've substituted mild Italian chicken sausage because it's leaner (from Whole Foods) and tried pesto with fresh mozzarella and roma tomatoes. Use your imagination!

The basic recipe calls for about a pound of mild Italian sausage. Spread onto a pizza pan or cookie sheet (about 1/4 inch thick). Bake at 450º for about 10 minutes. Add toppings. First layer cheese - shredded mozzarella/romano or provolone mix, then add things like mushrooms, fresh spinach, eggplant, banana peppers, onions, olives, etc. Add a layer of chunky tomato sauce (check for GF), and a can of diced tomatoes or fresh sliced roma tomatoes - Bake another 10-15 minutes and enjoy!

Just in time for Thanksgiving leftovers

Turkey Pasta Soup
(Adapted from a Dreamfields recipe)

1/2 box GF Penne (or pasta/noodles of choice)
1 tablespoon canola or vegetable oil
1 cup chopped onion or leek
1 cup chopped carrots
1 cup sliced celery
1 cup chopped bell pepper
2 cups broccoli florets (or broccoli slaw)
3 cups chopped or shredded cooked turkey
SaltBlack pepper

Directions:

Use the turkey carcass to make at least 6 cups of turkey broth.
Cook pasta according to package directions. Drain and return to pan, reserving one cup pasta water.
Pour the oil into a pot and place over medium-high heat until hot.
Add onion, carrots, celery and bell pepper; cook 2 minutes, stirring occasionally.
Add broccoli; continue cooking 1 minute or until vegetables are crisp-tender, stirring frequently.
Cook and stir to blend into vegetables.
Add turkey broth; bring to boil. Reduce heat; simmer 5 minutes.
Stir in turkey; heat through.
Add pasta water if more liquid is desired.
Divide pasta among 8 bowls.
Ladle soup over pasta.
Season with salt and pepper, as desired.

Pseudo Goldfish Crackers (only better - REAL cheese)

4 oz. Sharp Cheddar Cheese, shredded
4 Tbs. Butter
3/4 c. Cornstarch
1/4 tsp. Salt
1/4 tsp. Xanthan Gum
1/2 tsp. Baking Powder
2 Tbs. Milk
Topping: salt, dried herbs or spices if desired

Preheat oven to 400 F. Lightly grease a baking sheet.
Combine all the ingredients, except the milk, in a medium size-bowl. Mix until the mixture resembles a fine crumb. Add the milk and beat well, really well. Try to get it smooth.

On a lightly greased surface (I sprinkled the surface with cornstarch instead), pat or roll the dough to 1/8-inch thickness.
Cut into 3/4 inch squares or another small shape that you like.
You can also cut the dough into larger round or square shapes, just extend the cooking time.
Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping (I just used salt).
Bake on the prepared baking sheet until golden brown and crisp, approximately 8-10 minutes.
The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color.

The use of real cheese, not powdered or processed, makes these even better than the original. You want real cheddar taste? GO FISH !

My daughter's reaction? Simply, OMG!

Pumpkin Bread

Gave this recipe to the head of Food Services, College of Wooster. He's going to carry it in their cafeteria.

Makes 2 Loaves:

3 ½ C Pamela’s Baking & Pancake Mix
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
2 C. sugar
4 eggs
1 C. Oil
2/3 C water
1-15 oz. Can of pumpkin pie filling

Stir all dry ingredients in large bowl. Add remaining ingredients, beat 5 minutes, and pour into 2 loaf pans. Bake at 350 degrees for 1 hour, or until toothpick comes out clean.

Pamela’s Baking & Pancake Mix can be purchased at the following link:

www.PamelasProducts.com

It is the BEST gluten free mix/flour I have come across. Great for many baking needs.
(No, I don't get royalties for saying this.)